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YOSHINO · NEW YORK Reviews from The Last Year
Yoshino is probably the best sushi place that I've ever
Yoshino is probably the best sushi place that I've ever been without factoring the crazy high price. The ambiance is really cozy, and you feel like you are invited to a friend's house. Chef Yoshida and his second chef really made us feel both entertained and welcoming like an old friend. The servers are really attentive, filling out the water for us, and stored our belongings neatly when I went. The sabazushi is really delicious, a fusion of smoky, crispy, and fishy deliciousness. The otoro and kohada taste a good combination of the actual fish and fermented sushi rice. The karasumi tastes a bit bitter though, but all karasumi tastes this way. The shirako is really soft with a bit of saltiness from the broth. The tamago I had at the end is really sweet, like a dessert, and the ice cream is really soft and tasty. My favorite would be the uni and toro sushi hand roll, which tastes like a good combination of sweet from the uni and salty and crunchy from the toro, as it is the best I've had in my life. This is one of the most expensive meals I've had in my life, and I'd say that the experience along with the food is 10/10. Truly amazing!
My husband and I dined at Yoshino twice, and I can't wait
My husband and I dined at Yoshino twice, and I can't wait to go back again!! Every piece was exceptional and very explanatory for each course and easy to talk to! Service was exceptional as well. In my opinion, Yoshino is hands down the BEST sushi omakase in NYC
I'm not a world class sushi champion dining expert, but
I'm not a world class sushi champion dining expert, but I've been around. Including Tokyo, Kyoto and elsewhere. This place is nothing short of amazing. It may be hard to get in here, but keep trying. It's fantastic. Food is impossible to top, the chef is unbelievably skilled and the vibe and ambience are exceptional. Only 12 seats and 2 seatings per evening....so settle in and enjoy.
Celebrating my birthday at Yoshino was a mixed experience
Celebrating my birthday at Yoshino was a mixed experience that left me with conflicting emotions. While the food was undeniably delicious, the overall lack of a personal touch, especially in comparison to my other Omakase experiences, left me feeling somewhat underwhelmed. The service fell short of the elevated experience I had hoped for. I have a shrimp allergy, a detail I had communicated upon making the reservation. To my surprise and disappointment, one of the courses contained shrimp. Instead of offering a thoughtful replacement, the chef simply skipped the course with a brief acknowledgment of my allergy. It felt more like an oversight than a genuine effort to accommodate dietary restrictions. In contrast to my previous birthday dinner at another omakase restaurant, where I received a free glass of champagne, extra pieces, and a heartfelt handwritten note, Yoshino offered no additional gestures for the birthday celebration. These may seem like small details, they actually contribute significantly to the overall experience and are common practices at similar establishments.
Amazing experience and even more amazing sushi.
It's extremely hard to book but worth it if you get a chance (we booked 2 months in advance and usually they sell out in like the same minute basically). Yoshida does not speak much English but his sous chef gang does and was very friendly and joked around with us a lot too! Yoshida did make some conversations and you can tell the both of them have a good sense of humor and are very passionate about their sushi. Every single piece and dish was so good and I love the unique combinations in the appetizers as well. They change the menu every season I believe so I would want to come back one day with a new menu. I think this is slightly better than noz but both are basically on par. The special chiaigishi chutoro piece was one of the many highlights and was so flavorful and buttery without any fishiness. It was almost like a cross between a really high quality chutoro piece and uni! The counter seats like 10 people and the service is top tier. They hung my jacket, put on my jacket, had a placemat for our phone, never pushed out chairs, never pushed in chairs, they open the bathroom door, the toilet opens when you stand in front etc
Cannot wait to go back.
You know it when you have the master level sushi. Although the tsunami can be hit or miss here, nigiris were fantastic. I could have eaten the shari alone. It's like I am back in Tokyo.
Food 10/10 Yoshino has stolen the show and is now my
Food 10/10 Yoshino has stolen the show and is now my favorite Omakase place of all time. The ingredients used were classic but also creative, everything was top quality and you can taste the freshness and premium perfection of the fish. A holistic journey of different pieces and plates, and there was just the right amount of courses. They clearly took that extra step to prepare everything beautifully and precisely. Chef Yoshida does a spectacular job with the nigiri, and his saddle-shaped rice is unique and incredible. If you do get a reservation, you HAVE to go. A few of my favorite dishes: Aokri ika / big reef squid: the first dish. The crunch of the seaweed was refreshing and paired perfectly with the smooth texture of the squid Monkfish liver: also outstanding, so much better than foie gras. Light and airy, yet somehow creamy at the same time Karasumi Mochi: as someone who is very much obsessed with mochi, this was the perfect addition to the meal. Freshly made mochi, along with bottarga. I made sure to savor every bite, and I ended up eating the slowest among all the diners haha Chiaigishi Chutoro: a gorgeous gradient of hues, a generous amount of tuna, put together through a legendary craft, produced this outstanding piece. Might be the favorite one of the night, and apparently they only serve this piece once every ten days because it's very difficult to obtain Atmosphere 10/10 Light wood interior, a super subtle entrance that guides you into an intimate yet not too tight dining room. There are limited amounts of seating, which is probably why it's so so difficult to get a reservation here. Bright lighting that creates the perfect stage. Subtle and minimalist designs keep this place feeling relatively lowkey. There's a bonus: a spaceship-shaped toilet, beautiful and sleek. Service 10/10 There was absolutely no sense of snobbishness or elitism that can commonly be felt at fine-dining restaurants. With Omakase experiences, there is a history and a tradition to it, and I really appreciated the interactive elements throughout the entire meal. All of the servers were friendly and homely, I felt really comfortable and enjoyed every part of the dinner.
This is the best sushi omakase I ever had.
Food wise I think it's more special than majority of the 1 star Michelin omakase. And you will easily be inspired by chef's energy. Unlike other places, you feel like you are eating with a friend rather than watching a performance.
Chef Yoshida and his second chef are so friendly and
Chef Yoshida and his second chef are so friendly and welcoming. The food is extraordinary. Chef takes pride in his food and it's well deserved. Jazz music track is fun. The room is stunning. The 300 year old counter, the ceiling, art installation and the DOORS!!! The dishes, cutlery and glassware are gorgeous. Make a reservation. Yoshino is absolutely worth every penny. Thank you to the entire staff for a great evening.
This was my first visit to Yoshino.
I recommend not reading too many reviews, especially the New York Times one, beforehand, and let yourself be the judge of your own experience. As someone on the NYC omakase circuit, I found Yoshino to execute extremely well on the classics. The omakase falls short on the creative side, but that's okay, because you'll leave without regrets - it really is one of the best.
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Transferring reservations is not supported in AT. Why not just use the name in the AT screenshot?
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Same goes for 4 Charles and I Sodi
Prepaid Reservation Fee |
Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
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🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
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Click on "Take off the Market Option" in your portfolio
Working on your bid? |
Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Process after bid is accepted. |
Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
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Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
What happens if my bid expires unanswered? |
Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
Newbie sellers— how fast do your reservations sell?
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I am interested if you are willing to negotiate. Post on my wall if/when you see this.
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I have reservations!
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Hi everyone- I have made a couple of sales now and I am extremely disappointed.
I had money to transfer over that became available in my "traderpoints" section that has disappeared completely. its gone.
has this happened to anyone?
also- when I click the money pending, im unable to click my pending deposit account
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Hi, I have a reservation to Nobu Malibu, but since they don't do text or e-mail confirmations I haven't been able to get my reservation posted. I have posted a screen shot of the phone conversation on the listing, but it keeps getting rejected. If anyone has an idea how I can get it approved that would be much appreciated, thanks!
Give the best answerHolding a bid
What does it mean to hold a bid? and how do you do that?
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Ok - Newbie question here - I just purchased a reservation as a gift. How do I know/change the name on the reservation?
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Can anyone help with a reservation for Aroma (vis a vis from the Colosseum) in Rome?
6 PAX 21.5 19-20:00
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Can’t wait to last minute?!
How do you set a timeline for getting your bid accepted? I can’t wait till the actual time I want to go. I want to know at least eight hours ahead of time. How do you do that?
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I can’t find restaurants with high performance or like what’s the most popular restaurant or what is in short supply? Any advice?
Give the best answerConcierge change fulfillment time
I posted a request for a reservation this Thursday between 6:30 and 8 pm and initially the potential seller said it would be fulfilled by today. Now they changed it that they will only fulfill it by 5pm that same day. Basically I would have an hour and a half to get to the restaurant. Is this allowed?
Give the best answer@bravehand53
Hi. Is today Cote reservation for 4people at 8:00pm - 9:00pm for indoors or outdoors?
Give the best answer2 Ppl 5pm san Sabino res
Anyone want?
Give the best answerApp
This app is a catfish and overrun by people programming “bots” and algorithms. It makes it frustrating for someone not well versed in this to have any movement. I thought this would be a fun side hustle, but unfortunately it’s become like any other “side hustle”. Don’t waste your time with this crap. Not a question, just a suggestion. Also don’t pay these fake “gurus” hundreds of dollars to teach you. Might as well sign up for a software class. 😕
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One of the reservations I put up for sale is notated “postpaid” whereas none of my others make any mention. What gives??
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